Falerio Saladini Pilastri 2019

The infinite (well, 500 plus) variety of grapes to be found in Italy is a source of constant wonderment. Of these varieties - Trebbiano, Passerina and Pecorino - go particularly well together. Found in the Marche region on the east coast of central Italy, they have combined to form, in this instance, a wine with gentle chamomile and acacia flavours, apple-y acidity and surprising body. Maybe wine is just a numbers game and the more grapes you have, the more chance of lovely wine. It's one theory anyway!

The Pilastri family can trace their history in the Ascoli Piceno region back to the year 1000; a noble family of priests and leaders who began cultivating the vine around 300 years ago. This land has always produced vines and originally the tenant farmers gave their grapes and wines to the family for ageing in expensive oak barriques. The 1970s brought renewed interest and vigour with the family constructing a new cantina and planting new vines. Today, both the viticulture and viniculture adheres to strict organic and biodynamic principles.

Saladini Pilastri craft wines that are both true to their heritage and that of the region but that also embrace modern technology. Focusing on traditional and unique varietals allows a distinct sense of place and an accessible style. Organic and biodynamic principles are equally important here with no artificial pesticides or fertilisers being used and no chemicals being added during winemaking.

Alberto Antonini is an Italian oenologist and winery consultant. Having received a Doctorate in Agricultural Studies from the university of Florence and oenology degrees from Bordeaux and UC Davis he now makes wine all over the world. He is most famously associated with Antinori and Frescobaldi in his native Italy but also works with some top producers in the Americas.

The vines are grown using vertical shoot-positioned trellising methods and planted at a density of 4200/Ha. The vines have an average age of 20 years and are planted on the clay/loam soils of Spinetoli and Monteprandone. Once in the winery the must is fermented at 16C for 15 days in stainless steel.